Really went back and forth about if I could reveal my secret to the best chocolate chip cookies EVER. Should I… no way. Hold it deep in your apron! But then I realized that would be too selfish, they are too good(e) and bring too much joy not to share with you loves.
So… Here it is: Lauren Conrad.
Yep, you read that right. After years of searching and taste-testing, a lifetime really, I discovered on Lauren Conrad’s lifestyle site the key to ooey, gooey, chocolatey perfection.
I suggest whipping up a batch, then snuggling in with a warm circle of happiness while streaming Chocolat. Just, magic.
Look at that moisture! And I hate that word! But look!
Recipe from laurenconrad.com
Couple adjustments by me for clarity.
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon of fine sea salt (plus more for sprinkling on top)
- 2 sticks (1 cup) unsalted butter
- 1 ¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
- Melt butter in a saucepan over medium heat. Occasionally whisk butter and remove from heat as soon as the butter begins to brown. Transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- Then, whisk dry ingredients (flour, salt, and baking soda) together in a medium sized bowl.
- Beat the butter and sugars until thoroughly blended- recommend pouring butter over sugars, glorious. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed (or stir) just until combined. Stir in the chocolate chips.
- If you want to get the perfect chocolate chip cookies that are crispy on the outside and soft and chewy on the inside, then you must refrigerate your dough for 24-48 hours before baking. Make sure to bring to room temperature before putting in the oven.
- Scoop dough onto baking sheets with an ice cream scoop, and don’t forget to sprinkle sea salt on top. Bake at 350 degrees F, for 7 to 10 minutes. Check them. You want the cookies to look under baked in the center, but lightly browned around the outside. Remember, they still cook when you take them out of the oven!